Steamed Stuffed Pheasant Breasts from The Times Cookbook by Frances Bissell
First make the stuffing. Mix all the ingredients together and put on one side. Skin the pheasant breasts, and slit each one almost in half horizontally. Open out, butterfly fashion, and press flat....
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Cooking tools:
- Steamer basket
- Pot
- Nonstick skillet
- Stove
- Mixing bowl
- Chef's knife
- Fine-mesh sieve
- Spoon
Ingredients
- ¼ pt / 140 ml cider
- apple peelings
- 4 pheasant breasts
- 16 large lettuce leaves
- salt
- 2 tbsp grated apple
- 2 tbsp chopped, peeled, deseeded tomatoes
- 4 tbsp cooked brown, white or wild rice
- sprig of sage
- 1 bay leaf
- 2 tbsp cider
- 1 tbsp finely chopped parsley
- freshly ground black pepper
- 3 oz / 85 g ricotta or sieved cottage cheese
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